LUNCH

Meatball Casserole: Hearty, Cheesy, and Utterly Delicious! 🍝🧀🍅

Nothing says comfort like a bubbling hot casserole, and this Meatball Casserole delivers on all fronts! Imagine tender, juicy meatballs nestled in a rich, savory tomato sauce, topped with a blanket of melted, golden cheese. This recipe is designed to be incredibly flavorful and satisfying, making it a perfect meal for a family dinner or entertaining friends. It’s a dish that warms you from the inside out and is guaranteed to become a new favorite!

What Makes This “The Best”: Key Elements for Perfection ✨

  • Moist & Flavorful Meatballs: Whether homemade or store-bought, starting with good meatballs is crucial. Our homemade recipe includes a “panade” (breadcrumbs soaked in milk) and a mix of meats to ensure ultimate tenderness.
  • Rich, Balanced Tomato Sauce: A combination of crushed tomatoes, tomato paste, and aromatics creates a deep, savory, and slightly sweet base that perfectly complements the meatballs.
  • Perfect Pasta Integration: We’ll par-cook the pasta to ensure it’s tender but not mushy, absorbing just enough sauce as it bakes.
  • Generous Cheese Blend: A mix of mozzarella for gooey stretch and Parmesan for sharp, nutty flavor creates the ideal cheesy crust.
  • Simple Assembly: Designed for ease, this casserole comes together with minimal fuss for maximum impact.

Ingredients: Your Comfort Casserole Essentials 🛒

This recipe yields 6-8 generous servings.

I. For the Meatballs (Homemade Recommended, or use 2 lbs good quality frozen):

  • 1 lb (450g) Lean Ground Beef (85-90% lean)
  • 0.5 lb (225g) Ground Pork (or mild Italian sausage, casings removed)
  • ½ cup Plain Breadcrumbs (Panko or traditional)
  • ¼ cup Milk (whole or low-fat)
  • ½ medium Yellow Onion, finely grated or very finely minced
  • 3 cloves Garlic, minced
  • ¼ cup fresh Parsley, finely chopped
  • ½ cup (50g) Freshly Grated Parmesan Cheese, plus more for topping
  • 1 large Egg, lightly beaten2
  • 1 tsp Italian Seasoning
  • ½ tsp Salt
  • ¼ tsp Black Pepper
  • 1 tbsp Olive Oil (for browning meatballs, if pre-browning)

II. For the Sauce & Pasta:

  • 1 tbsp Olive Oil
  • 1 medium Yellow Onion, diced
  • 3 cloves Garlic, minced
  • 1 (28 oz / 794g) can Crushed Tomatoes
  • 1 (15 oz / 425g) can Tomato Sauce
  • 2 tbsp Tomato Paste
  • 1 tsp Dried Italian Seasoning
  • ½ tsp Sugar (optional, to balance acidity)
  • ¼ tsp Red Pepper Flakes (optional, for a subtle kick)
  • Salt and Black Pepper, to taste
  • 12 oz (340g) Pasta (penne, ziti, rigatoni, or rotini work well), par-cooked (see instructions)
  • ½ cup (120ml) Beef Broth or Water (for thinning sauce if needed)

III. For the Cheese Topping:

  • 2 cups (220g) Shredded Low-Moisture Mozzarella Cheese
  • ½ cup (50g) Freshly Grated Parmesan Cheese

Equipment Needed:

  • Large mixing bowl for meatballs
  • Large pot for cooking pasta
  • Large Dutch oven or deep skillet for sauce
  • 9×13-inch (23×33 cm) baking dish
  • Spatula

Preparation Pas-à-Pas: Building Your Ultimate Meatball Casserole 📝

Part 1: Prepare the Components (Approx. 40-50 minutes)

  1. Make the Meatballs (if homemade):
    • In a large bowl, combine breadcrumbs and milk. Let soak for 5 minutes until soft. This is your “panade” for moisture.
    • Add ground beef, ground pork (or sausage), grated onion, minced garlic, chopped parsley, Parmesan cheese, beaten egg, Italian seasoning, salt, and pepper to the panade.
    • Gently mix with your hands until just combined. Do not overmix, as this can make meatballs tough.
    • Form the mixture into 1.5-inch (about 4 cm) meatballs (you should get about 24-30 meatballs).
    • Option A (Pre-Bake for less mess): Place meatballs on a baking sheet lined with parchment paper. Bake at 400°F (200°C) for 15-20 minutes, until lightly browned and almost cooked through.
    • Option B (Brown in Skillet for deeper flavor): Heat 1 tbsp olive oil in a large skillet over medium-high heat. Brown meatballs on all sides in batches (don’t overcrowd the pan). They don’t need to be fully cooked through, just browned. Remove and set aside.
    • If using frozen meatballs: You can often add them directly to the simmering sauce in step 3, no need to thaw or pre-cook. Just ensure they are fully cooked in the sauce.
  2. Make the Tomato Sauce:
    • In the same Dutch oven or deep skillet (if you browned meatballs, you can use the pan drippings for extra flavor; if not, add 1 tbsp olive oil), heat olive oil over medium heat.
    • Add the diced onion and cook until softened, about 5-7 minutes.
    • Add the minced garlic and cook for 1 minute until fragrant.
    • Stir in the tomato paste and cook for 2 minutes, stirring, to deepen its flavor.
    • Pour in the crushed tomatoes and tomato sauce. Stir in the dried Italian seasoning, sugar (if using), and red pepper flakes (if using).
    • Bring the sauce to a gentle simmer, then reduce heat to low, cover, and let simmer for 15-20 minutes for flavors to meld. Season with salt and black pepper to taste.
  3. Par-Cook the Pasta:
    • While the sauce simmers, bring a large pot of generously salted water to a boil.
    • Add the pasta and cook for about 2-3 minutes less than the package directions (it should be al dente or slightly firmer). This ensures it won’t be mushy after baking in the casserole.
    • Drain the pasta well and set aside.

Part 2: Assemble and Bake the Casserole (Approx. 5-10 minutes assembly, 30-40 minutes bake)

  1. Preheat Oven: Preheat your oven to 375°F (190°C).3 Lightly grease a 9×13-inch (23×33 cm) baking dish.
  2. Combine & Layer:
    • Add the cooked meatballs (or frozen, if using) to the simmering tomato sauce. Stir gently to coat.
    • Add the par-cooked pasta to the sauce with the meatballs. Stir gently to combine everything. If the mixture seems too thick, add a splash of beef broth or water until it’s saucy but not watery.
    • Pour the entire meatball-pasta mixture into the prepared baking dish, spreading it evenly.
  3. Add Cheese Topping:
    • Evenly sprinkle the shredded mozzarella cheese over the entire casserole.
    • Then, sprinkle the freshly grated Parmesan cheese over the mozzarella.
  4. Bake:
    • Cover the baking dish tightly with aluminum foil.
    • Bake for 20 minutes.
    • Remove the foil and continue baking for another 10-15 minutes, or until the cheese is melted, bubbly, and golden brown. If you want a darker, crispier cheese topping, you can briefly place it under the broiler for 1-2 minutes, watching very carefully to prevent burning.
  5. Rest & Serve:
    • Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to settle and makes for easier, cleaner serving.
    • Serve hot, garnished with extra fresh parsley if desired.

Pro Tips for the ULTIMATE Meatball Casserole ✨

  • Don’t Overmix Meatballs: This is the #1 rule for tender meatballs.4 Mix just until combined.
  • Panade is Your Friend: Soaking breadcrumbs in milk or water (the “panade”) adds essential moisture and helps prevent dry, crumbly meatballs.5
  • Good Quality Marinara: If you’re short on time and don’t want to make sauce from scratch, use a high-quality jarred marinara sauce. You can still enhance it with a bit of tomato paste, fresh garlic, and extra seasonings.
  • Don’t Overcook Pasta: Remember, the pasta will continue to cook in the oven. Par-cooking it ensures it stays al dente and absorbs flavor without becoming mushy.
  • Grate Your Own Cheese: Freshly shredded mozzarella and grated Parmesan melt far better and have superior flavor to pre-bagged varieties.
  • Resting Time: Always let casseroles rest. It helps the liquids redistribute and makes for cleaner slices.

Creative Variations & Customizations 🌈

  • Creamy Twist: For a creamier sauce, stir in ½ cup of heavy cream or a dollop of ricotta cheese to the tomato sauce before combining with the pasta.
  • Add Veggies: Sauté diced bell peppers, mushrooms, or even a handful of spinach with the onions and garlic for added nutrition and flavor.
  • Spicy Kick: Increase the red pepper flakes, or add a pinch of cayenne pepper to the sauce for more heat.
  • Different Cheeses: Experiment with provolone, fontina, or a blend of Italian cheeses in addition to (or instead of) mozzarella and Parmesan.
  • Garlic Bread Crust: For a fun twist, instead of pasta, you can line the bottom of the casserole dish with slices of garlic bread or tear them into chunks and mix them into the sauce before baking, similar to a “Meatball Sub Casserole.”

Serving Suggestions 🍽️

This Meatball Casserole is a hearty meal on its own. Serve it with:

  • A simple green salad with a light vinaigrette to cut through the richness.
  • Extra garlic bread or crusty Italian bread for soaking up any leftover sauce.

Storage & Reheating Tips 🧊🗓️

  • Storage: Store any cooled leftovers in an airtight container in the refrigerator for up to 3-4 days.
  • Reheating (Individual Portions): Reheat in the microwave until warmed through.
  • Reheating (Whole Casserole): Cover the casserole with foil and reheat in a 300°F (150°C) oven for 20-30 minutes, or until heated through. Remove foil for the last few minutes to re-crisp the cheese.
  • Freezing: This casserole freezes beautifully!
    • Baked & Cooled: Once completely cooled, cut into portions or leave whole. Wrap tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
    • Unbaked: Assemble the casserole completely (but don’t bake it). Wrap tightly as described above. Freeze for up to 1 month. Thaw overnight in the refrigerator, then bake as directed, potentially adding an extra 15-20 minutes to the covered baking time.